11/2 pounds rockfish filets flour, to coat
6 tablespoons butter juice of one lemon, about 2 tablespoons
2 tablespoons tm 7 agon, chopped salt and pepper, to taste tarragon sprigs, for garni’)
Spread flour on wax paper, 1/2 cup at a time, as needed.
Dip each filet in the flour, both sides and shake off excess flour. Melt 2 tablespoons butter in a large skillet.
Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes. Tum and cook until fish flakes, about 3 minutes.
Season with salt and pepper. Remove to a platter. Lower heat and add remaining butter to skillet. Stir in lemon juice and tarragon. Spoon over fish. Garnish with tarragon sprigs.